Easy Vegan Pumpkin Muffins
These Easy Vegan Pumpkin Muffins are soft, moist, and warmly spiced with pumpkin pie spice and cinnamon. Made in one bowl with simple ingredients, they’re the perfect cozy treat for fall mornings, lunchboxes, or afternoon snacks. You can keep them classic or add your favorite mix-ins like nuts or chocolate chips.
Servings: 12 muffins
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- ½ cup white sugar
- ½ cup brown sugar
- 1 tablespoon pumpkin pie spice (yes, tablespoon!)
- 1 ½ teaspoons cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1 ¼ cups pumpkin purée (not pumpkin pie filling)
- ½ cup plant-based milk (such as oat or soy)
- ⅓ cup light oil (such as canola or vegetable)
- 1 tablespoon apple cider vinegar (for rise, you can't taste it)
- 2 teaspoons vanilla extract
- ½ cup chopped walnuts, pecans, pepitas, or vegan chocolate chips (optional, plus more for topping)
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin pan with 12 parchment liners or lightly grease it.
- Mix the dry ingredients. In a large bowl, whisk together the flour, white and brown sugars, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
- Add the wet ingredients. Add the pumpkin purée, plant-based milk, oil, vinegar, and vanilla. Stir until just combined. It's fine if the batter is a bit lumpy or has small dry spots. Do not overmix. Fold in the optional add-ins like nuts or chocolate chips if using.
- Scoop the batter evenly into the muffin cups, filling each nearly to the top. Sprinkle extra add-ins on top if desired.
- Bake for 18 to 23 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for at least 15 minutes before transferring to a wire rack or enjoying warm.
Notes
Storage: Muffins will keep in an airtight container at room temperature for up to 3 days, in the fridge for up to 5 days, or can be frozen for up to 2 months.
Oil-Free Option: Replace the oil with unsweetened applesauce or more pumpkin purée. Muffins will be softer and denser. Reduce bake time slightly and check early, as oil-free versions bake faster.
Gluten-Free Option: Use a 1:1 gluten-free flour blend that contains xanthan gum. Let the batter rest for 10 minutes before baking to hydrate the flour. Texture may vary slightly depending on the brand.
Nutrition
Serving: 1 muffin (recipe makes 12 muffins) | Calories: 246kcal | Carbohydrates: 37g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 188mg | Potassium: 129mg | Fiber: 2g | Sugar: 19g | Vitamin A: 4013IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 2mg
Find it online:
https://itdoesnttastelikechicken.com/vegan-pumpkin-muffins/Scan the QR code for updates, tips, and to ask me any questions!
